Tom yum soup with shrimp broth

6 servings

40 minutes

Tom Yum is a legendary dish of Thai cuisine that has won the hearts of gourmets worldwide. Its history begins in Thailand, where the freshness of seafood combines with the aromas of exotic spices. This shrimp broth soup is a true symphony of flavors, blending rich spiciness, a light tang of lime, and the creamy texture of coconut milk. Lemongrass and galangal give it a unique aroma, while the heat from chili adds a fiery touch. Tom Yum not only warms but awakens the senses, making the body and soul savor every sip. In Thailand, it is served as a main dish and also as a remedy for colds or even to uplift mood. It’s a true journey into the world of Eastern flavors that reveals all the magic of Thai cuisine.

Energy value per serving

• Calories: 325.2
• Proteins: 20.2g
• Fats: 21.5g
• Carbohydrates: 13.1g

Ingredients

• Coconut milk: 800 ml
• Oyster mushrooms: 300 g
• Shrimps: 500 g
• Water: 800 ml
• Kaffir lime leaves: 10 pc
• Fish sauce: 1 tbsp
• Galangal: 30 g
• Lime: 3 pc
• Red chili pepper: 3 pc
• Tomatoes: 0.5 pc
• Thai eggplants: 2 pc
• Lemon grass: 3 stem

Cooking steps

1. We prepare all the ingredients at once. We clean the shrimp, leaving only the tails unpeeled, and put the heads in a separate bowl, as we will need them for the broth. We slice the eggplant, tomato, mushrooms, and galangal into thin pieces. We cut one chili pepper into not very thin rounds, removing some seeds but not all. We cut the lemongrass stalks into 2-3 cm pieces and lightly pound them to make the soup more aromatic.

   Required ingredients:

   • Shrimps: 500 g
   • Tomatoes: 0.5 piece
   • Oyster mushrooms: 300 g
   • Galangal: 30 g
   • Red chili pepper: 3 pieces
   • Lemon grass: 3 stems

2. Pour water and coconut milk into the pot, and add the shrimp heads. Boil for about 10-15 minutes.

   Required ingredients:

   • Water: 800 ml
   • Coconut milk: 800 ml
   • Shrimps: 500 g

3. After 10 minutes, we remove the shrimp heads. Add to the broth: eggplant, mushrooms, lemongrass, galangal, lime leaves, 2 whole chili peppers and 1 chopped, fish sauce, squeeze 2-2.5 limes (as you like, I prefer it more sour). Cook for about 20 minutes (or until the mushrooms are ready).

   Required ingredients:

   • Thai eggplants: 2 pieces
   • Oyster mushrooms: 300 g
   • Lemon grass: 3 stems
   • Galangal: 30 g
   • Kaffir lime leaves: 10 pieces
   • Red chili pepper: 3 pieces
   • Fish sauce: 1 tablespoon
   • Lime: 3 pieces

4. After 20 minutes, we remove the whole chili peppers (then I send them to a bucket), add half of a medium-sized tomato and shrimp. Boil for 5 minutes, then let it steep for another 30 minutes.

   Required ingredients:

   • Tomatoes: 0.5 piece
   • Shrimps: 500 g

5. We serve it garnished with a slice of lime, some add cilantro, but I haven't seen that anywhere in Thailand.

   Required ingredients:

   • Lime: 3 pieces